Monday, December 24, 2007

Swedish Lucia Buns

These sweet, cardamon-scented buns are a traditional served pastry in Sweden on December 13 for the begging of the Christmas Festival Many times they are made with saffron and shaped in a number of ways. I used the popular S shape in this recipe. These tend to get dry family quick so if you are not able to eat them up fairly quickly I suggest freezing them when they cool and take them out and warm them before serving.

dissolve yeast in warm water in large bow. Stir in milk, 1.2 sugar, 1/.2 cup margarine, 2 eggs, cardamom, slat orange peel and 3 cups flour. Beat until smooth, Sir in more flour until dough is easy to handle.

Turn dough into lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn , Cover ; set rise until double. Punch dough down; divide into 4 equal parts. Cut each into 6 parts. Roll out into a rope 10 to 12 inches long. Shape each into a S shape.

Place a raisin in center of each curve. Place on greased pan and let rise until almost double.